Tuscan Chicken Pasta
Servings: 4 Servings
Ingredients
For the Chicken
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts thinly sliced
- 1 ½ tablespoons olive oil
For the Sauce and Pasta
- 8 ounces short pasta
- ½ cup reserved pasta water
- 2 tablespoons unsalted butter
- ½ cup white onion diced (½ medium onion)
- 2 medium garlic cloves minced
- 4 ounces sun-dried tomatoes packed in oil and diced
- 2 teaspoons Italian seasoning
- ½ teaspoon salt or more to taste
- Pinch crushed red pepper flakes optional
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 8 ounces block-style cream cheese softened and cubed
- ½ cup grated parmesan cheese
- 5 ounces baby spinach
Instructions
To Make the Chicken
- In a small bowl combine the seasonings.1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon onion powder, ¼ teaspoon black pepper
- If the chicken breasts are thick, use a sharp knife to butterfly them (cut them in half lengthwise). Sprinkle both sides with the seasoning blend.1 pound boneless skinless chicken breasts
- Heat a large skillet with deep sides (12-inches or larger) over low-medium heat, and add the olive oil and chicken. Cook the chicken for 3-5 minutes on each side. It’s finished when the juices run clear, it's no longer pink, and the internal temperature reaches 165°F on an instant read thermometer.1 ½ tablespoons olive oil
- Remove the chicken from the pan and allow to rest on a plate. After the chicken rests for 5 minutes, dice it into bite-sized pieces.
To Make the Pasta and Sauce
- Bring a large pot of salted water to boil and cook the pasta until it's al dente. Before draining, reserve ½ cup of the starchy pasta water to use later. Drain the pasta and set aside.8 ounces short pasta
- In the same pan used to cook the chicken, melt the butter then add the onions and cook until softened. To the onions, add the sun-dried tomatoes, garlic, Italian seasoning, salt, and red pepper flakes if using. Cook for another 30 seconds to 1 minute.2 tablespoons unsalted butter, ½ cup white onion, 2 medium garlic cloves, 4 ounces sun-dried tomatoes, 2 teaspoons Italian seasoning, ½ teaspoon salt, Pinch crushed red pepper flakes
- Pour in the chicken broth and milk and bring to a simmer. Add the cubed cream cheese and whisk continuously until the cream cheese melts. At this point, the sauce will thicken quite a bit. Don't walk away from it while it's on the hot burner or it could scorch.1 cup low-sodium chicken broth, 1 cup whole milk, 8 ounces block-style cream cheese
- Sprinkle in the parmesan cheese, and continue whisking until the cheese melts and the sauce is smooth. Add the spinach and stir just until wilted and reduced in volume.5 ounces baby spinach, ½ cup grated parmesan cheese
- Combine the cooked noodles and chicken with the sauce. Add small splashes of reserved pasta water to loosen the sauce if needed. Otherwise, discard the pasta water.½ cup reserved pasta water
- Serve with extra parmesan cheese, red pepper flakes, and fresh basil.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of finished pasta. Actual calories will vary.
*Recipe makes approximately 8 cups total.
Nutrition Facts
Tuscan Chicken Pasta
Serving Size
2 cups
Amount per Serving
Calories
831
% Daily Value*
Fat
41
g
63
%
Saturated Fat
20
g
100
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
163
mg
54
%
Sodium
1261
mg
53
%
Potassium
2018
mg
58
%
Carbohydrates
71
g
24
%
Fiber
7
g
28
%
Sugar
18
g
20
%
Protein
47
g
94
%
Vitamin A
4766
IU
95
%
Vitamin C
24
mg
29
%
Calcium
355
mg
36
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
